REcipe from WSJ and Kurt Gutenbrunner, NYC chef who specializes in lightening Central European foods he grew up with.
We loved this, but I did make a couple of changes. I used top blade meat that had been cut for steaks, removing the gristle that runs through the center. I think these are also marketed as flat-iron steaks and whole as top blade roast.
I used about a lb of red potatoes, I didn't have any Yukon gold. I only had whole caraway seed, so ground it in a spice grinder. After I added the potatoes, I covered it and put it in a 300 degree oven for about 40 minutes.
This had great flavor, I'll definitely make it again.
Goulash Soup
Yield: 4 servings
Active preparation time: 15 minutes
Cooking time: 1 hour, 10 minutes
2 tablespoons grapeseed or sunflower oil
1 large onion, finely diced
3 cloves garlic, minced
3 tablespoons Hungarian sweet paprika
1 tablespoon tomato paste
1 tablespoon ground caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon red-wine vinegar
1 pound lean beef chuck or stew meat, in 1/2-inch cubes
1/2 pound Yukon gold potatoes, peeled, in 1/2-inch dice (I used 1 lb)
Coarse salt
Juice of 1/2 lemon
Freshly ground black pepper
• In a large heavy saucepan, heat the oil over medium heat. Add onions and cook, stirring slowly and frequently, until onions are fragrant and brown, about 7 minutes. Add the garlic and cook for 1 minute more.
• Add the paprika and cook until very fragrant, about 1 minute. Add the tomato paste, caraway, marjoram, thyme, bay leaf, vinegar, beef and 4 cups water. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes.
• Add the potatoes and ½ teaspoon salt and cook until the potatoes are tender, about 30 minutes more. Before serving, add the lemon juice and season to taste with more salt and pepper. This soup stores well for up to 2 days and can be reheated and reseasoned as needed.
We loved this, but I did make a couple of changes. I used top blade meat that had been cut for steaks, removing the gristle that runs through the center. I think these are also marketed as flat-iron steaks and whole as top blade roast.
I used about a lb of red potatoes, I didn't have any Yukon gold. I only had whole caraway seed, so ground it in a spice grinder. After I added the potatoes, I covered it and put it in a 300 degree oven for about 40 minutes.
This had great flavor, I'll definitely make it again.
Goulash Soup
Yield: 4 servings
Active preparation time: 15 minutes
Cooking time: 1 hour, 10 minutes
2 tablespoons grapeseed or sunflower oil
1 large onion, finely diced
3 cloves garlic, minced
3 tablespoons Hungarian sweet paprika
1 tablespoon tomato paste
1 tablespoon ground caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon red-wine vinegar
1 pound lean beef chuck or stew meat, in 1/2-inch cubes
1/2 pound Yukon gold potatoes, peeled, in 1/2-inch dice (I used 1 lb)
Coarse salt
Juice of 1/2 lemon
Freshly ground black pepper
• In a large heavy saucepan, heat the oil over medium heat. Add onions and cook, stirring slowly and frequently, until onions are fragrant and brown, about 7 minutes. Add the garlic and cook for 1 minute more.
• Add the paprika and cook until very fragrant, about 1 minute. Add the tomato paste, caraway, marjoram, thyme, bay leaf, vinegar, beef and 4 cups water. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes.
• Add the potatoes and ½ teaspoon salt and cook until the potatoes are tender, about 30 minutes more. Before serving, add the lemon juice and season to taste with more salt and pepper. This soup stores well for up to 2 days and can be reheated and reseasoned as needed.